Fresh summer fruits star in a free-form pie!
Sometimes cooking projects don’t come out exactly as we want them to.
This galette was one of those times. But after adding extra flour to the crust, and draining some of the excess rhubarb juice, all was well. And delicious.
Now, Reader, Julia Child says never apologize when cooking. So I won’t. This galette, despite some initial problems, turned out very tasty, and had a well-balanced flavor and texture between the sweet and tart fruit flavors and the crispy crust and soft filling.
Galettes are basically free-form pies, so if you can make a pie you can make this galette. This one is made with a pate brisee, a pastry crust with more butter and sugar than your “basic” pie crust. You could even take a short-cut and buy pre-made pie crust (of course, not the kind that comes in a disposable pan). In fact, if you are in Germany and just cannot find a pie pan anywhere but really need something pie-like to complete your Thanksgiving meal, a galette is a great alternative to pie.
I speak from experience.
If you’ve never made a galette before, you really can’t go wrong in terms of shaping the galette. They are meant to look rustic, so no worried if you can’t roll out a perfect circle of crust or whatever. Definitely cook this on a cookie sheet with edges as the rhubarb juice probably will bubble and spill over the sides. You could try subbing cornstarch or instant tapioca for the flour, or use some corn syrup in place of the sugar. If you end up with a super juicy galette, don’t fret! You can carefully spoon off or drain some of the liquid and pop it back in the oven until it’s done, and all will be well.
Before we get to the recipe, I wanted to share one fun fact with you all. Did you know that rhubarb is also called pieplant? I had read about pieplant many times in Laura Ingalls Wilder’s The First Four Years–she forgets to add sugar to the pie when cooking for all the workmen!–but had never questioned what it was until recently. Turns out pieplant is rhubarb, called pieplant because you can’t really eat it raw so it would be stewed and put in a pie!
Cornmeal Almond Pate Brisee
Adapted from Martha Stewart
Makes: 1 crust
1 cup flour, plus extra for rolling (I used half white and half whole wheat)
1/4 cup cornmeal
1/4 cup almond meal
1/2 tsp salt
1 T granulated sugar
1 cup butter
1/8 – 1/4 cup iced water (approximately)
Mix together dry ingredients in a large bowl. Cut in the butter using a pastry blender (pastry cutter), your hands, or whatever your favorite method is until it looks like a coarse meal. Add in water, a little at a time, until the dough holds together. Form into a disc and refrigerate at least one hour or until you are ready to use it.
Before making your filling, roll out the dough into a circle of about 12 – 14 inches and about 1/8 of an inch thick. Place on a parchment lined cookie sheet. Store in the refrigerator if it is particularly warm out.
Adapted from Martha Stewart
Makes enough for one galette
1 lb. of chopped rhubarb and plum slices (I used three skinny rhubarb stalks and two plums that I weighed before purchasing)
3/4 cup granulated sugar
1/4 cup flour
Zest of 1 lemon
Juice of 1/2 a lemon
Preheat oven to 375 degrees.
Mix all ingredients together until fruit is sufficiently coated.
Putting it all Together
1 egg, beaten
Raw/turbinado sugar for sprinkling
Pile fruit in the center of your crust, leaving about 2 inches around the edges. Fold the edges of the crust around the fruit, overlapping and pressing down folds as necessary.
Optional: Brush (use a pastry brush or your fingers) the beaten egg onto the crust and sprinkle with raw sugar.
Place in the oven and bake for 55-65 minutes, or until crust is golden brown and filling is bubbling and soft.
Posted to Serendipity and Spice’s Manic Monday!